Thirty wild fruits, nuts, herbs, spices and leafy vegetables were characterized and their chemical composition determined. Some of them were not only used for food, but for medicine in minor aliments by the natives. Results of the proximate analysis showed that on dry weight basis, the crude protein content ranged from 4.6 to 22.1 percent for spices and herbs, 3.2 to 43.1 percent for fruits and nuts, and 15.9 to 35.7 percent for leafy vegetables. The fat (ether extract) ranged from 7.5 to 36.0 percent for spices and herbs, 1.8 to 72.6 percent for fruits and nuts and 10.6 to 22.6 percent for leafy vegetables. Total carbohydrate content ranged from 34.6 to 71.9 percent for spices and herbs, 11.3 to 76.1 percent for fruits and nuts, and 24.6 to 51.4 percent for leafy vegetables. The wild fruits, nuts and leafy vegetables are high in ascorbic acid (Vitamin C.) Ascorbic acid content ranged from 18 mg/100 g dry sample to 113 mg/100 g sample for fruits and nuts, and 23 mg/100 g to 232 mg/100 g sample for leafy vegetables. The levels for peroxide value and free fatty acids (as percent oleic acid) of the spices are generally low indicating good storage stability of these plant materials. The flavour imparting essential oils (as percent oleoresin) content of the spices/herbs were fairly high and ranged from 0.1 to 5.2 percent.

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Ascorbic acid contents of the juice of four different pineapples species grown in the Rivers State of Nigeria were determined before and after storage of whole pineapple and processing and storage of the juice for two months. Ascorbic acid of the fresh juice ranged from 22.5 mg to 33.5 mg/100 g sample. After storage at room temperature (30-32 degrees C) of whole pineapple for two weeks, ascorbic acid was reduced to between 59 and 65 percent of the fresh juice. Processing the juice by pasteurisation reduced the ascorbic acid to between 28 and 46 percent while storage in plastic bottles for two months further reduced the ascorbic acid content to between 10 and 21 percent.

Five new cassava mosaic disease resistant (CMD) varieties released to farmers in Nigeria were evaluated for mineral composition. Results show that TME 419 differed significantly (p<0.05) from other varieties in calcium (900ìg/ g) and manganese (32.3ìg/g) content. The hybrid check (TMS 30572) and TMS 98/0505 were significantly different (p<0.05) from other varieties in magnesium (1300ìg/g) and potassium (3900ìg/g), respectively. TMS 97/2205 differed significantly (p<0.05) from other varieties in phosphorus (1200ìg/g) and sodium (63.7ìg/g). Data also revealed that TMS 98/0581 was significantly different (p<0.05) from other varieties in iron (184.2ìg/g) while TMS 98/0510 differed significantly (p<0.05) from other varieties both in copper (10.9ìg/g) and zinc (8.5ìg/g). Chipping and grating had no significant effect (p>0.05) on calcium, sodium, copper, and zinc content of cassava flour. However, treatment effect was obvious in other minerals, chipped having a significant difference (p<0.05) in magnesium, potassium and manganese contents compared to grated samples. Conversely, grated samples differed significantly (p<0.05) in phosphorus and iron compared to chipped samples. Estimated daily recommended dietary allowances (RDA) from major minerals found in CMD varieties show that calcium, potassium, phosphorus and copper contributions to RDA ranged from 17.5-22.5%, 13.8-20.7%, 32.1-42.9%, and 127.8-302.8% in both adult males and females, respectively if 250g flour is eaten daily. The highest level of magnesium contribution (81.3% and 104.8%) to RDA was found in TMS 30572 for adult males and females, respectively, from 250 g flour. TMS 98/0581 was highest in iron contribution to RDA with 575.6% and 255.8% for adult males and females, respectively, provided 250 g flour is eaten. TMS 98/0510 had the highest level of contribution to RDA, 19.3% for adult males, while 26.6% is accruable to adult female, provided 250 g flour is consumed. New cassava varieties may constitute important raw materials in the food industries based on their nutritional composition.